JP7461140B2 - Antibacterial property improving agent and antibacterial property improving method - Google Patents

Description

Related Applications This application claims priority benefit of Application No. 2018-243574 filed with the Japan Patent Office on December 26, 2018. The priority application is hereby incorporated by reference in its entirety.

The present invention relates to an agent for improving the antibacterial property of an antibacterial agent and a method for improving the antibacterial property of an antibacterial agent, characterized by containing gelatin or collagen peptide.

Antibacterial substances are sometimes added to products such as food and cosmetics to prevent quality deterioration due to the proliferation of microorganisms. However, the antibacterial effect in the product may be lower than the effect tested in a culture medium. Therefore, there is a problem that the product requires the addition of a large amount of antibacterial substance, or the desired antibacterial effect is not obtained.

In the fields of food and cosmetics, cationic compounds are sometimes used as antibacterial substances. Cationic compounds are thought to exert various antibacterial effects by decomposing the cell walls of bacteria, denaturing cell membrane proteins, and disrupting the electrical balance of the cell surface by ionic attraction with anionic substances such as phospholipids and sialic acid that constitute the cell wall. Conventionally, cationic compounds used as antibacterial agents include cationic low molecular weight compounds such as benzalkonium chloride and benzethonium chloride, and polycationic polymers such as chitosan, lysozyme, polylysine, protamine, nisin, and cationized oligosaccharides. However, cationic low molecular weight compounds have the disadvantage of being highly irritating, limiting the applications and amounts used. On the other hand, polycationic polymers have the disadvantage of having a weak antibacterial effect.

Patent Document 1 discloses that composite particles containing at least one anionic substance selected from the group consisting of anionic amphiphilic substances and polyanionic polymers, and a polycationic polymer, can significantly improve the antibacterial action of these anionic substances and polycationic polymers alone, and can become a more effective antibacterial agent. However, the invention described in Patent Document 1 required a process for forming composite particles.

JP 2014-1166 A

The problem to be solved by the present disclosure is to provide an agent for improving the antibacterial properties of an antibacterial agent and a method for improving the antibacterial properties of an antibacterial agent, which agent is characterized by containing acid-treated gelatin and/or collagen peptide.

This disclosure provides:
(1)
characterized by containing acid-treated gelatin and/or collagen peptide,
Antibacterial property improver for antibacterial agents containing lysozymes and/or nisin;
(2)
Antibacterial agents containing lysozymes and/or nisin,
characterized by the coexistence of acid-treated gelatin and/or collagen peptide;
A method for improving antibacterial properties of the antibacterial agent;
(3)
An antibacterial agent containing lysozymes and/or nisin, and acid-treated gelatin and/or collagen peptides.

According to the present disclosure, it is possible to provide an agent for improving the antibacterial property of an antibacterial agent and a method for improving the antibacterial property of an antibacterial agent. As a result, it can be expected that, for example, a high antibacterial effect can be obtained with a small amount of antibacterial agent added, and that the impact on the quality of the product, such as the flavor, will be reduced.

FIG. 1 shows the results of a test to measure microbial activity in Chinese rice bowls. FIG. 2 shows the results of a microbial activity measurement test in white sauce.

In one aspect, the present disclosure provides:
characterized by containing acid-treated gelatin and/or collagen peptide,
The present invention relates to an antibacterial property improver for antibacterial agents containing lysozymes and/or nisin.

In another aspect, the present disclosure provides:
An antibacterial agent containing lysozyme and/or nisin,
The present invention is characterized in that acid-treated gelatin and/or collagen peptide are coexisted.
The present invention relates to a method for improving the antibacterial properties of the antibacterial agent.

In yet another aspect, the present disclosure provides:
The present invention relates to an antibacterial agent containing lysozymes and/or nisin, and acid-treated gelatin and/or collagen peptides.

In the present disclosure, gelatin is a protein obtained by heat extraction of collagen, and is derived from, for example, cows, pigs, fish, etc. In the present disclosure, gelatin is preferably acid-treated gelatin.

In this specification, "about" means within a range of ±10%, preferably ±5%.

The amount of gelatin is appropriately set depending on the type of antibacterial object. As a specific example, the gelatin in the antibacterial object is about 0.025, 0.05, 0.10, 0.25, 0.50, 1.0, 1.5, 2.0, 2.5 , 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, and 9.0% by weight or more, and about 10, 11, 12, 13, 14, and 15% by weight It is as follows. In one embodiment, the gelatin in the antimicrobial object is about 0.025-3.0% by weight, preferably about 0.1-2.5% by weight.

In this disclosure, unless otherwise specified, collagen includes collagen peptides. Collagen peptides are generally obtained by enzymatically decomposing collagen, and are derived from, for example, cows, pigs, and fish. Collagen peptides, for example, have average molecular weights of about 250, 500, 1000, 2000, 3000, 4000, 5000, 6000, 7000, 8000, 9000, and 10000 or any value therebetween. Specifically, the collagen peptide has an average molecular weight of about 500-10,000, preferably about 3,000-10,000, such as about 3,000-5,000.

In the present disclosure, acid-treated gelatin, for example, has an average molecular weight of about 40,000, 50,000, 60,000, 70,000, 80,000, 90,000, 100,000, 110,000, 120,000, 130,000, 140,000 and 150,000 or any value therebetween. Specifically, the acid-treated gelatin has an average molecular weight of about 40,000 to 150,000, preferably about 50,000 to 100,000.

The amount of collagen peptide is appropriately set depending on the type of antibacterial object, etc. Specific examples include collagen peptide in the antibacterial object of about 0.025, 0.05, 0.10, 0.25, 0.50, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, and 9.0% by weight or more, and about 10, 11, 12, 13, 14, and 15% by weight or less. In one embodiment, collagen peptide in the antibacterial object is about 0.25 to 6.0% by weight, preferably about 0.5 to 5% by weight, and more preferably about 1.0 to 4.0% by weight.

In the present disclosure, gelatin and/or collagen peptide may or may not be pre-existing in the antimicrobial object. In one embodiment, it is sufficient that a predetermined amount of gelatin and/or collagen peptide is ultimately present in the antimicrobial object, and a person skilled in the art can appropriately set or adjust the amount of gelatin and/or collagen peptide in the antimicrobial object, for example, to the amount described above. In another embodiment, the amount of gelatin and/or collagen peptide to be added, rather than gelatin and/or collagen peptide pre-existing in the antimicrobial object, can be set or adjusted, for example, to the amount described above.

In the present disclosure, gelatin and/or collagen peptides may be artificially added to the antibacterial object, or those naturally contained in the antibacterial object may be used. For example, embodiments in which antimicrobial agents are added to food products containing collagen peptides may also be included in the present disclosure.

The antibacterial property improving agent and the antibacterial property improving method of the present disclosure are utilized in, for example, food and drink products, cosmetics, oral care products, anti-acne ointments, and pharmaceuticals. Food and beverages, cosmetics, oral care products, anti-acne ointments, and pharmaceuticals can be manufactured as appropriate by methods available to those skilled in the art.

In this disclosure, examples of food and beverage products include soft drinks, dairy products, desserts, confectionery, frozen desserts, prepared dishes, condiments, dressings, swallowing aids, and supplements. More specifically, food and beverage products include, for example, Western confectionery including gummy candy, marshmallows, soft candy, mousse, bavarois, and jelly, Japanese confectionery including arare and senbei, frozen desserts including ice cream and sorbet, prepared dishes such as ham, sausage, terrine, and refrigerated prepared dishes, soup, general foods, processed foods, infant foods, and nursing care foods.

In the present disclosure, examples of cosmetics include skin cosmetics such as facial cleansers, lotions, milky lotions, creams, gels, beauty serums, packs, masks, soaps, body shampoos, face powders, foundations, lipsticks, blushers, eyeliners, mascaras, eye shadows, and eyebrow inks, and hair cosmetics such as shampoos, rinses, hair conditioners, hair styling products, and hair treatments.

In the present disclosure, lysozymes and/or nisin in the antibacterial object are appropriately set depending on the type of the antibacterial object. More specifically, for example, about 0.000025, 0.00005, 0.0001, 0.00025, 0.0005, 0.001, 0.01, 0.02, 0.03, 0.04, 0. 05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.25, 0.5, and 1.0 wt. % by weight or any value in between. In one aspect, the lysozymes or nisin in the antimicrobial object is about 0.000025 to 3.0% by weight, preferably 0.00005 to 2.0% by weight. When both lysozymes and nisin are included, each may be in the above amount independently, or the total amount may be in the above amount.

In the present disclosure, "lysozyme" means at least one selected from lysozyme and/or salts thereof, and modified products thereof. Lysozyme refers to a protein that has the property of hydrolyzing the β-1,4 bond between N-acetylglucosamine and N-acetylmuramic acid. The lysozyme used in the present invention is preferably egg white lysozyme as a food additive, etc., since it has been widely used in the past and is easily available at low cost (based on the 9th edition of the Food Additives Official Standards).

Salts of lysozyme include salts that are acceptable as food additives or pharmaceutically acceptable. For example, salts of inorganic acids such as hydrochloric acid, carbonic acid, phosphoric acid, boric acid, hexametaphosphoric acid, nitric acid, and sulfuric acid, and organic acids such as citric acid, tartaric acid, succinic acid, malic acid, acetic acid, glutamic acid, glycerophosphoric acid, and gluconic acid. Examples include acid salts. Among the lysozyme salts, inorganic acid salts are preferred, and hydrochlorides such as lysozyme chloride are more preferred because of their established safety.

Examples of methods for modifying lysozyme and/or its salts include heat treatment, acid treatment, alkali treatment, enzyme treatment, organic solvent treatment, surfactant treatment, oxidation treatment, reduction treatment, and high pressure treatment. These modification treatments can be performed alone or in combination. Note that the lysozyme-denatured product also includes lysozyme-derived peptides obtained by decomposing lysozyme and/or its salts.

In this disclosure, "nisin" may include any of the nisins such as nisin A, nisin Z, and nisin Q. The nisin used in the present invention is preferably nisin as a food additive, etc., because it has been widely used in the past and is low-cost and easily available (based on the 9th edition of the Japanese Standards for Food Additives). Lactic acid bacteria fermentation powder containing nisin, etc., may also be used.

In the present disclosure, the pH in the antibacterial object is set appropriately depending on the type of antibacterial object, etc. More specifically, for example, the pH is about pH 3, 4, 5, 6, 7, and 8 or more, preferably about pH 3 to 8, and more preferably about pH 4 to 7. The pH in the antibacterial object is specifically about pH 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, and 7.0.

In this disclosure, antibacterial refers to inhibiting the growth of microorganisms. Specifically, antibacterial can mean not only sterilization, sterilization, bacteriostasis, or sterilization by decomposition or the like, but also inhibition of the growth or development of microorganisms. Inhibition of microbial growth includes not only preventing growth at all, but also slowing down the rate of growth.

In the present disclosure, microorganisms specifically include fungi such as molds and yeast, bacteria such as eubacteria, and the like. Bacteria may be gram-positive or gram-negative. Bacteria include, for example, Bacillus bacteria, coliform bacteria, lactic acid bacteria, Staphylococcus aureus, Salmonella enterica, Campylobacter bacteria, Pseudomonas bacteria, and Actinobacteria. The bacteria may specifically be Bacillus subtilis, Lactobacillus brevis, and Lactobacillus plantarum.

The antibacterial agent containing lysozymes and/or nisin of the present disclosure may contain antibacterial agents other than lysozymes and/or nisin. Furthermore, the method for improving antibacterial properties of the present disclosure may utilize antibacterial agents other than lysozymes and/or nisin. Antimicrobial agents other than lysozymes and/or nisin can be, for example, natural antimicrobials, semi-synthetic antimicrobials, and synthetic antimicrobials. Antibacterial agents other than lysozymes and/or nisin are not particularly limited, but include organic acids and their salts such as sodium acetate, adipic acid, and sorbic acid, amino acids such as glycine and alanine, glycerin fatty acid esters, sucrose fatty acid esters, etc. emulsifiers, vitamins such as thiamin lauryl sulfate, extracts from naturally derived ingredients such as chitosan, tea extract, and moso bamboo extract.

The antimicrobial effect of microorganisms can be further improved by changes in the amount or type of environmental factors such as, for example, temperature, pH, oxygen, metal ions, water activity, salt, preservatives or pressure. In the present disclosure, those skilled in the art can adjust the amount or type of environmental factors depending on the purpose.

In this specification, for example, "a^b" or "a^ ^b " means a value obtained by multiplying a by b times.

EXAMPLES The present invention will be explained specifically and in detail by way of Examples below, but the Examples are used for illustrating the present invention and are not intended to limit the present invention. Unless otherwise specified, "%" and "part" are based on mass.

Example 1
Antibacterial effect improvement effect of acid-treated gelatin against Bacillus subtilis (heat-resistant spore-forming bacterium) No gelatin added to general viable bacteria count measurement medium and standard agar medium (Nissui Pharmaceutical Co., Ltd.) (STD) A medium and a medium supplemented with Nippi Gelatin AP-100 (acid-treated gelatin) were prepared. The medium was prepared so that the final concentration of egg white lysozyme was 0, 0.25, 0.5, 1, 2.5, 5, 10, 30, and 50 ppm. Bacterial cells were seeded in the medium at 2.2 x 10^ ⁵ cfu/petri dish, and cultured at 35°C for 2 days. The results are shown in Table 1. The evaluation is as follows: -: Excellent antibacterial effect level, ±: Antibacterial effect level, +: Some antibacterial effect level, ++: Slight antibacterial effect level, +++: No antibacterial agent. I went on the same level.
Results: When 0.5% gelatin was added, the antibacterial effect per lysozyme concentration was improved by more than 10 times. When 1.0% or more of gelatin was added, the antibacterial effect per lysozyme concentration increased nearly 50 times.

Example 2
Antibacterial effect improvement effect of collagen peptide against Bacillus subtilis (heat-resistant spore-forming bacterium) General viable cell count measurement medium, standard agar medium (Nissui Pharmaceutical Co., Ltd.) (STD) without collagen peptide added A medium to which collagen peptide (Nippi Peptide FCP-EX) was added was prepared. The medium was prepared so that the final concentration of egg white lysozyme was 0, 0.5, 1, 2.5, 5, 10, and 30 ppm. Bacterial cells were seeded in the medium at 1.2 x 10^ ⁵ cfu/petri dish, and cultured at 35°C for 2 days. The results are shown in Table 2. The evaluation is as follows: -: Excellent antibacterial effect level, ±: Antibacterial effect level, +: Some antibacterial effect level, ++: Slight antibacterial effect level, +++: No antibacterial agent. I went on the same level.
As a result, the antibacterial effect improved in proportion to the collagen peptide concentration.

Example 3
Improving antibacterial effect of gelatin, etc. on Bacillus subtilis (heat-resistant spore-forming bacterium) General viable bacteria count measurement medium, standard agar medium (Nissui Pharmaceutical Co., Ltd.) with no gelatin added, and acid treatment A medium was prepared containing gelatin, collagen peptide, alkali-treated gelatin, collagen, amino acids, and a gelling agent. The medium was prepared so that the final concentrations of egg white lysozyme were 0, 0.5, 1, 2.5, 5, and 10 ppm. Nippi Gelatin was purchased from Nippi Co., Ltd., Nippi Peptide was purchased from Nippi Co., Ltd., ROUSSELOT150LP60 was purchased from Roussel Rice Co., Ltd., KAPRO B95 SF was purchased from DCP Ingredients, and L-lysine hydrochloride was purchased from Nippi Co., Ltd. The salt was purchased from Frontier Foods Co., Ltd., and the gelling agent was purchased from Nissui Pharmaceutical Co., Ltd. The gelling agent in the table was added in the same amount as the agar contained in the STD medium, and the final concentration of agar in the medium was 3.0%. Bacterial cells were seeded in the medium at 2.2 x 10^ ⁵ cfu/petri dish, and cultured at 35°C for 2 days. The results are shown in Table 3. The evaluation is as follows: -: Excellent antibacterial effect level, ±: Antibacterial effect level, +: Some antibacterial effect level, ++: Slight antibacterial effect level, +++: No antibacterial agent. I went on the same level.
Results It was confirmed that both acid-treated gelatin and collagen peptide had improved antibacterial effects. In either case, no antibacterial effect was confirmed for the gelatins themselves. Regarding alkali-treated gelatin and collagen, almost no improvement in antibacterial effects could be confirmed. Acid-treated gelatin had the highest improvement in antibacterial effect. No antibacterial improvement effect was confirmed for lysine, which has a charge similar to that of acid-treated gelatin. Since increasing the gel strength by agar did not improve antibacterial properties, it is presumed that the gel strength of gelatin is not involved in improving the antibacterial effect.

In addition, information on each gelatin, collagen peptide, and collagen is summarized in Table A below based on materials provided by the manufacturer.

Example 4
Improving the antibacterial effect of nisin against Bacillus subtilis (heat-resistant spore-forming bacteria) A general viable cell count measurement medium, a standard agar medium (Nissui Pharmaceutical Co., Ltd.) without gelatin, and a medium with 2.0% acid-treated gelatin added were prepared. The medium was adjusted to a pH of 5.5. Bacteria were seeded in the medium at 1.8 x ¹⁰⁵ cfu/dish and cultured at 35°C for 2 days. Nisin, a food additive, was used. The results are shown in Table 4. The evaluation was performed as follows: -: level at which an excellent antibacterial effect was observed, ±: level at which an antibacterial effect was observed, +: level at which some antibacterial effect was observed, ++: level at which a slight antibacterial effect was observed, and +++: level at which the antibacterial agent was not used.
Results: We confirmed that acid-treated gelatin also improved the antibacterial effect of nisin.

Example 5
Effect of gelatin on improving the antibacterial effect of lysozyme on lactic acid bacteria (Lactobacillus brevis and Lactobacillus plantarum) Medium for measuring the number of lactic acid bacteria BCP added Plate Count Agar (Nissui Pharmaceutical Co., Ltd.) with no gelatin added and 1.0% A medium supplemented with acid-treated gelatin was prepared. The medium was adjusted to have a pH of 6.4. As antibacterial agents, lysozyme, Art Fresh 50/50 (San-Ei Gen FFI Co., Ltd.), and Art Fresh 101 (San-Ei Gen FFI Co., Ltd.) were used. Artfresh 50/50 is a formulation containing lysozyme and a sucrose fatty acid ester formulation, and Artfresh 101 is a formulation containing acetic acid (Na), glycine, lysozyme, and a sucrose fatty acid ester formulation.
Bacterial cells were seeded in the medium as shown in the table below, and cultured at 30°C for 2 days. The results are shown in Tables 5 and 6. The evaluation is as follows: -: Excellent antibacterial effect level, ±: Antibacterial effect level, +: Some antibacterial effect level, ++: Slight antibacterial effect level, +++: No antibacterial agent. I went on the same level.
Results We confirmed that lysozyme improved its antibacterial effect against all lactic acid bacteria species. Similar effects were confirmed not only for lysozyme alone but also for the preparation.

Example 6
Improving the antibacterial effect of nisin against Lactobacillus brevis by gelatin A general viable cell count medium, a standard agar medium (Nissui Pharmaceutical Co., Ltd.) without gelatin, and a medium with 2.0% acid-treated gelatin added were prepared. The medium was adjusted to a pH of 6.0. Bacteria were seeded in the medium at 9.5 x 10^ ⁴ cfu/dish and cultured at 30°C for 2 days. The results are shown in Table 7. The evaluation was performed as follows: -: excellent antibacterial effect, ±: antibacterial effect, +: some antibacterial effect, ++: slight antibacterial effect, +++: same level as without antibacterial agent.
Results: Nisin also showed the same antibacterial effect enhancing effect on lactic acid bacteria as lysozyme.

Example 7
Improved antibacterial effect of various antibacterial agents by gelatin against Bacillus subtilis A general viable cell count measurement medium, a standard agar medium (Nissui Pharmaceutical Co., Ltd.) without gelatin, and a medium containing 1.0 or 2.0% acid-treated gelatin were prepared. The pH of the medium was adjusted to 6. Bacterial cells were seeded in the medium at 1.5 x 10^ ⁵ cfu/dish and cultured at 35°C for 2 days. As antibacterial agents, ε-polylysine (JNC Co., Ltd.), chitosan (Kimica Co., Ltd.), sodium acetate (Nippon Synthetic Chemical Industry Co., Ltd.), glycine (Yugo Synthetic Chemical Industry Co., Ltd.), and glycerin ester (Taiyo Kagaku Co., Ltd.) were used. The results are shown in Table 8. Evaluation was performed with the following scale: -: excellent antibacterial effect, ±: antibacterial effect, +: some antibacterial effect, ++: slight antibacterial effect, +++: same level as without antibacterial agent.
Results No antibacterial agents were identified whose antibacterial effects were significantly increased by the addition of gelatin.

Example 8
Microbial activity measurement test using Chinese rice bowl (egg white lysozyme)
As shown in Table 9, gelatin was added to a commercially available retort Chinese bowl (Ezaki Glico Co., Ltd.), heated in boiling water for 10 minutes, and then cooled to room temperature. Lysozyme (1% solution) and test bacteria stock solution (Bacillus subtilis) were added in the amounts shown in Table 9 to prepare Chinese bowl samples. Table 9 shows the contents of the prepared Chinese bowl sample. Each Chinese bowl sample was set in the microbial activity measurement system Leonis (Advance Riko Co., Ltd.), and microbial activity was measured at 25° C. for 45 hours. 1.0% gelatin did not change the flavor of the Chinese bowl. The results are shown in Figure 1. The solid line indicates the gelatin-added test section, and the broken line indicates the gelatin-free test section. It was confirmed that bacterial growth was delayed in the gelatin-added area.

Example 9
Microbial activity measurement test using white sauce (lysozyme preparation)
As shown in Table 10, gelatin and Art Fresh (AF) NO. 101 was added, heat treated in boiling water for 10 minutes, and then cooled to room temperature. A stock solution of test bacteria (Bacillus subtilis) was added in the amount shown in Table 10 to prepare a white sauce sample. Table 10 shows the contents of the prepared white sauce sample. Each white sauce sample was set in a microbial activity measuring system Leonis (Advance Riko Co., Ltd.), and microbial activity was measured at 25° C. for 42 hours. 1.0% gelatin did not change the flavor of the white sauce. The results are shown in Figure 2. The solid line indicates the gelatin-added test section, and the broken line indicates the gelatin-free test section. It was confirmed that the growth of bacteria was delayed in the area where gelatin was added.

Example 10
Preservation test using yakiniku sauce (lysozyme preparation)
Gelatin and the preparation were added to a commercially available barbecue sauce (pH 5.5, water activity 0.95). The samples were placed in an aluminum pouch and heated in boiling water for 10 minutes to dissolve the gelatin. After cooling, B. subtillis spore liquid was inoculated at about 100 cfu/g and stored at 30°C for a specified period. The specimens were diluted 10 times with sterilized ion-exchanged water, mixed with a standard agar medium, and cultured at 30°C for 2 days, after which the viable cell count was measured. The results are shown in Tables 11 and 12 below.
Results Test group 1: When Artfresh (registered trademark) 50/50 (AF50/50) was added When no bacteriostatic agent was added, the number of test bacteria in the yakiniku sauce exceeded >10^5 after 7 days of storage. When only AF50/50 was added, the sauce could be preserved even after 7 days of storage, but the number of test bacteria increased after 35 days. When AF50/50 and acid-processed gelatin were added, the number of test bacteria did not increase even after 35 days.

Test group 2: When Artfresh (registered trademark) No. 101 (A101) was added. By adding only AF101, the product could be preserved even on the 7th day of storage, but the number of test bacteria increased after 10 days. When AF101 and acid-processed gelatin were added, the number of test bacteria increased only slightly even after 10 days. On the other hand, when AF101 and alkali-processed gelatin were added, no improvement in preservability was observed.

Example 11
Bacteriostatic effect of lysozyme and lysozyme chloride on Bacillus subtilis (heat-resistant spore-forming bacteria) A medium without gelatin added to STD medium and a medium with 2.0% Nippi gelatin AP-100 added were prepared. The medium was adjusted to pH 6.0. Bacterial cells were seeded in the medium at 100 cfu/petri dish and cultured at 35°C for 2 days. The results are shown in Table 13 below. Lysozyme was purchased from Kewpie Corporation and Mitsubishi Chemical Foods Corporation (referred to as lysozyme A and B, respectively), and lysozyme chloride was purchased from Fujifilm Wako Pure Chemical Industries, Ltd. The medium was prepared so that the lysozymes had the final concentrations shown in Table 13. The evaluation was performed as follows: -: a level at which an excellent antibacterial effect was observed, ±: a level at which an antibacterial effect was observed, +: a level at which some antibacterial effect was observed, ++: a level at which a slight antibacterial effect was observed, and +++: the same level as without an antibacterial agent.
Results: The antibacterial effect of lysozyme purchased from any manufacturer was improved by the addition of acid-treated gelatin. The antibacterial effect of lysozyme chloride was also improved by the addition of acid-treated gelatin.

The present disclosure provides an agent for improving the antibacterial properties of an antibacterial agent and a method for improving the antibacterial properties of an antibacterial agent.

Claims (3)

Characterized in that it contains acid-treated gelatin and/or collagen peptide.
An antibacterial enhancer for an antibacterial agent containing lysozymes and/or nisin , wherein the average molecular weight of acid-treated gelatin is 40,000 to 150,000 and the average molecular weight of collagen peptide is 250 to 10,000 . Antibacterial agents containing lysozymes and/or nisin,
characterized by the coexistence of acid-treated gelatin and/or collagen peptide;
The method for improving the antibacterial properties of the antibacterial agent is characterized in that the acid-treated gelatin has an average molecular weight of 40,000 to 150,000, the collagen peptide has an average molecular weight of 250 to 10,000, and the total of the acid-treated gelatin and collagen peptide against the antibacterial object is A method for improving antibacterial properties, wherein the amount added is 0.025 to 6.0% by weight, and the total amount of lysozyme and nisin added to the object to be antibacterial is 0.000025 to 3.0% by weight . An antibacterial agent containing lysozymes and/or nisin, and acid-treated gelatin and/or collagen peptide , wherein the acid-treated gelatin has an average molecular weight of 40,000 to 150,000, and the collagen peptide has an average molecular weight of 250 to 10,000, An antibacterial agent (with the exception of oxidized (excluding those containing zinc) .